Butternut Squash, Apple and Walnut Muffins

Butternut Squash, Apple and Walnut Muffins

Try these butternut squash, apple and walnut muffins! They're an easy dessert idea or a delicious way to start the day.

30 August, 2018
Average: 1.4 (13 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


Butternut Squash
1/2 small, peeled, seeds removed and diced
Rice Flour
100 g, brown
Millet Flour
60 g
5 g, finely ground, plus 3 tbsp extra
1/4 tsp
Bicarbonate of Soda
1/2 tsp
Baking Powder
1/2 tsp, gluten free
1 pinch, ground
3 large
160 g (caster)
Sunflower oil
75 ml
Vanilla Extract
1 tsp
1 tsp, zest, finely grated
1, peeled, cored, and grated


How to make a butternut squash, apple and walnut muffins

  • Preheat the oven to 180°C (160° fan)  | gas 4.
  • Place paper cases in a 12-muffin or cupcake tin.
  • Place the squash in a steaming basket, cover, and steam over a half-filled saucepan of simmering water for about 10 minutes until tender to the point of a knife.
  • Mash to a smooth puree in a mixing bowl.
  • Stir together the flours, ground walnuts, salt, bicarbonate of soda, baking powder, and cinnamon in a mixing bowl. Set aside.
  • Whisk together the eggs with 110 g of the squash puree, the sugar, oil, vanilla, and lemon zest.
  • Fold into the dry ingredients until well incorporated, and then fold in the apple.
  • Divide between the paper cases and chop the 2 tbsp extra walnuts, sprinkling them over the batter.
  • Bake for 18-20 minutes until golden-brown and risen; a cake tester should come out clean from their centres.
  • Remove to a wire rack to cool completely before serving.

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